Chef, Author & Podcaster, Preeti Mistry
What's the most important part of educating kids on food and cooking for you?
Getting kids excited about trying different foods and flavors because if they are open to trying things it expands their world. Telling kids to eat things because they are good for them is not gonna win. But teaching kids about how food is grown and prepared brings them into the process. I think this way kids can learn that healthy food doesn't always have to be things they don't like. Teaching kids to have an open mind to healthy food comes from educating and exposing them to all different types of cuisines, etc.
When you're at home just cooking dinner, do you follow recipes?
No. Only for baking would I follow a recipe, otherwise I just cook what I feel.
What are three of your favorite summer ingredients? What is one way you use each ingredient?
Peppers - I like to marinate them in vinegar and spices, then dip them in chickpea flour and deep fry for a great snack.
Eggplant - Recently have been roasting eggplant and then mixing the pulp with yogurt, garlic, and mint for a great dip.
Tomatoes - I think the BLT is the best way to enjoy an heirloom tomato. I like using different herbs instead of lettuce like mint, basil, shiso, cilantro and also tossing in some raw red onion, etc.
What were your early inspirations that set you off on your particular journey?
Moving to SF when I was 19 years old I was immediately curious and inspired by all the different heirloom local vegetables and the dining scene. Places like Slanted Door, when they were still in the Mission and Zuni Cafe were inspirations. But I couldn't really afford to eat at those places in my early 20s. So it was really grocery stores like Bi-Rite and Rainbow Grocery where I found a lot of my inspiration to cook when I was still in college for film studies in the late 90s.
Tell us about Loading Dock Talks, and what inspired you to start your own podcast?
I think I get this reputation for being an "angry brown lesbian" because of how outspoken I am. But i'm really just passionate about the issues that are important to me. The podcast is a great way to highlight some of the brilliant amazing food folks I call my colleagues and in some cases friends. To highlight the positive aspects of the good food justice movement and celebrate the people that are leading the way is my goal with the show. Also, I found that most podcasters in this space are white folks, and many of them are very good at what they do but I think it's time for different folks to not just be interviewed but be in the interviewer seat as well. The conversations take different turns and tones when you have a different dynamic than the usual.